Crackly roasted cauliflower in the glossy spicy-sweet sauce

$1.57/serving$1.67at the cheapest of your stores this week · 11 ingredients on sale

Ingredients

• cauliflower1 head
• jasmine rice1 cup
• corn starch1/3 cup
• bell pepper1 ea
• green onion3 stalks
• garlic2 cloves
• soy sauce3 tbsp
• rice vinegar1 tbsp
• white sugar1 tbsp
• sriracha1 tbsp
• peanuts1/4 cup

Method

1Roast the cauliflower

• •Heat the oven to 450F.
• •Cut the cauliflower into bite-size florets.
• •Toss the florets with 2 tbsp oil, then with the corn starch and a pinch of salt until dusted.
• •Spread on a parchment-lined sheet pan and roast 25 to 28 minutes, flipping once, until browned and crisp at the edges.

2Rice on

• •Meanwhile, rinse the jasmine rice under cold water until the water runs clear.
• •Add the jasmine rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

3Make the sauce

• •Whisk the soy sauce, rice vinegar, sugar, sriracha, 2 tsp corn starch and 1/3 cup cold water until smooth.
• •Cut the bell pepper into 3/4 inch squares.
• •Stir-fry the pepper and minced garlic in 1 tbsp oil over high heat 2 minutes.
• •Pour in the sauce and simmer 1 minute until glossy and thick.

4Toss and plate

• •Fold the crispy cauliflower through the sauce with the green onions cut into 1 inch lengths and the peanuts.
• •Serve immediately over the rice while the coating still crunches.